Chicken fillet or chicken breast is not the easiest meat to cook. Usually it is worth deviating a little from the recipe and instead of tender and juicy white meat, you get dry and tasteless. A safe bet is to cook chicken breast in a sauce. Even better - in a delicate creamy gravy. Following the suggested recipe, you will get only soft and juicy chicken fillet.
It is necessary
-
- 600 g chicken fillet;
- 1 onion;
- 1 carrot;
- 1, 5 tbsp. flour;
- 200 ml cream, 25% fat;
- 4-5 tbsp ghee;
- salt;
- pepper.
Instructions
Step 1
To prepare this dish, buy chicken fillet - boneless white meat or whole chicken breast. In the second case, the meat will cost you a little less, and you can then use the bone for chicken soup. Separating meat from bone is a snap. Usually, the flesh comes off the edges very easily. In the middle, you can make small cuts with a knife between the cartilage and the meat. After separating the flesh, remove the skin from the chicken breast.
Step 2
Rinse the meat under cold water. Let the water drain, dry the fillets with a napkin and proceed directly to the preparation of the dish. Cut the meat into small strips about 5-6 cm long and 1 cm in cross-section.
Step 3
Then melt three tablespoons of butter in a skillet. Sunflower seeds will not work in this case. It is necessary to emphasize the creamy taste in the dish. Lightly fry the chicken pieces over low heat. If the meat has completely absorbed the oil, add a little more.
Step 4
Transfer the sautéed chicken to a saucepan and prepare the onions. Take one medium-sized onion. Remove the husk from it, chop finely and place in the chicken pan. Fry the onions over low heat. Put the onion in a saucepan with chicken, add a little water so that it does not cover the meat, simmer for 5-7 minutes.
Step 5
Put a frying pan on the stove, when it gets hot, pour one and a half tablespoons of flour into it. Stir constantly to keep the flour from burning. Once it turns light brown, add a tablespoon of butter. Mash the flour and gradually pour in the cream, stirring continuously. Once you have a smooth, lump-free sauce, pour it into the chicken saucepan. Simmer the chicken and the gravy for another 10-15 minutes. Then remove from heat and serve.
